Taro Dumpling Soup: A Heartwarming Delight for the Whole Family
Taro Dumpling Soup
Perfect for days with fluctuating temperatures, this Taro Dumpling Soup offers a comforting and flavorful meal. The delicate taro dumplings simmer in a clear, savory broth, making it a dish that everyone from children to adults will adore.
Soup Ingredients- Taro dumplings: 28-30 pieces (homemade or store-bought)
- Oyster mushrooms: 2 clusters (separated into strands)
- Zucchini: 1/4 (thinly sliced into half-moons)
- Carrot: 1/4 (thinly julienned)
- Scallion: 1 (sliced diagonally)
- Eggs: 2-3 (for omelet garnish)
- Shredded seaweed (Gim): a pinch (for garnish)
- Salt: to taste
Broth Ingredients- Water: 21 cups (approx. 4200cc)
- Korean radish (Muu): 1/4 (thinly sliced)
- Scallion roots: 5 (optional, helps remove gamey odors)
- Dried anchovies for broth: 15-20 fish (lightly pan-fried to remove fishiness)
- Dried kelp (Dashima): 7 sheets
- Water: 21 cups (approx. 4200cc)
- Korean radish (Muu): 1/4 (thinly sliced)
- Scallion roots: 5 (optional, helps remove gamey odors)
- Dried anchovies for broth: 15-20 fish (lightly pan-fried to remove fishiness)
- Dried kelp (Dashima): 7 sheets
Cooking Instructions
Step 1
First, let’s make the foundation of our delicious dumpling soup: the broth. In a pot, combine 21 cups (4200cc) of water, 1/4 Korean radish (thinly sliced), 5 scallion roots (optional, but they add a nice depth), 15-20 dried anchovies (lightly pan-fried without oil to remove any fishy smell), and 7 sheets of dried kelp. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10-20 minutes. To prevent the broth from becoming bitter, it’s best to remove the kelp once the water starts boiling. After simmering, strain the broth, discarding the solids.
Step 2
Now, carefully add the taro dumplings to the prepared broth. Gently separate them so they don’t stick together. Next, add the separated oyster mushrooms, thinly sliced zucchini, and julienned carrots. Bring the soup back to a rolling boil. When the dumplings float to the surface, it’s a sign that they are cooked and the flavors have melded beautifully! At this stage, stir in the diagonally sliced scallions and season with salt to your preference. Let it simmer for another moment before turning off the heat. Be careful not to overcook the dumplings, as they might burst.
Step 3
Ladle the well-cooked dumpling soup into individual serving bowls. Garnish with thin strips of golden egg omelet and a sprinkle of savory shredded seaweed for an extra touch of flavor and presentation. If you enjoy a bit of spice, finely chop some Korean chili peppers and add them to your bowl for a spicy kick. I’ve omitted them today since I’m serving this to my children. Enjoy a warm and comforting bowl of Taro Dumpling Soup that the whole family can savor together!
